Price List - RRP
Beef Serlion (1kg)N 2100.00
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure it is not chewy.
Boneless Beef (1kg)N 2000.00
Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak
Cow Foot (Boneless, Cut) 1kgN 1800.00
Cow’s trotters are the feet of cattle. The cuts are used in various dishes around the world.
Cow Leg/Trotters (1Kg)N 1800.00
Minced Meat (1kg)N 2100.00
Mince is a fantastically versatile ingredient, Our minced beef recipes include lasagne, meatloaf, Bolognese and a whole host of other family favourites.
Ox Tail (1kg)N 1,800.00
Oxtail is a good source of protein and iron with one serving providing 30.93 grams and 3.6 milligrams respectively.
OX Tripe (Shaki) 1kgN 2,000.00
Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off.
Ox-Heart (1Kg)N 1,900.00
Rearly used in modern cooking, the heart is delicious when cooked slowly, Tastes like liver.
Ox-Kidney (1kg)N 1,500.00
Traditionally used for steak and kidney pies but oz kidney can be used in a variety of stews and casseroles to provide a variation in flavours.
OX-Liver (1kg)N 1,500.00
The rich iron flavours of liver with an intense beefy twist. Our ox liver is hand cut and fully prepared by our expert butchers
Ox-Tongue (1Kg)N 1,800.00
Beef tongue, also commonly referred to as Ox tongue, falls into the same category as cuts of meat
Pomo (Cow Skin) 1kgN 1,300.00
Cow’s skin is high in gelatine, a protien from collagen, which is high in non-essential amino acids
Rump Steak (1kg)N 1,900.00
ump steak is a fantastic cut of beef that is absolutely packed full of flavour. It was traditionally known by many butchers as the ‘best steak’
Tenderloin (1kg)N 2,200.00
This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
Top Side (1kg)N 2,100.00
topside of beef is a firm family favourite for both oven & pot roasting. It’s a lean solid joint with few seams which makes it ideal for cooking rare as a roasting joint, but can also be pot-roasted to retain moisture in the meat for tender delicious results.